FR2802774B1 - PROCESS FOR MANUFACTURING FOOD PRODUCT WITH INTERNAL TEXTURED TEXTURE, DEVICE IMPLEMENTING THE METHOD AND APPLICATION TO GLUTEN-FREE BREAD - Google Patents
PROCESS FOR MANUFACTURING FOOD PRODUCT WITH INTERNAL TEXTURED TEXTURE, DEVICE IMPLEMENTING THE METHOD AND APPLICATION TO GLUTEN-FREE BREADInfo
- Publication number
- FR2802774B1 FR2802774B1 FR9916582A FR9916582A FR2802774B1 FR 2802774 B1 FR2802774 B1 FR 2802774B1 FR 9916582 A FR9916582 A FR 9916582A FR 9916582 A FR9916582 A FR 9916582A FR 2802774 B1 FR2802774 B1 FR 2802774B1
- Authority
- FR
- France
- Prior art keywords
- gluten
- application
- food product
- device implementing
- manufacturing food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/025—Treating dough with gases
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/043—Products made from materials other than rye or wheat flour from tubers, e.g. manioc or potato
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
- A21D13/066—Gluten-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D4/00—Preserving flour or dough before baking by storage in an inert atmosphere
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
- A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/40—Foaming or whipping
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Priority Applications (6)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9916582A FR2802774B1 (en) | 1999-12-28 | 1999-12-28 | PROCESS FOR MANUFACTURING FOOD PRODUCT WITH INTERNAL TEXTURED TEXTURE, DEVICE IMPLEMENTING THE METHOD AND APPLICATION TO GLUTEN-FREE BREAD |
US10/169,189 US20030091715A1 (en) | 1999-12-28 | 2000-12-28 | Method and device for making a food product with open-cell internal texture, use for making gluten-free bread |
AU28610/01A AU2861001A (en) | 1999-12-28 | 2000-12-28 | Method and device for making a food product with open-cell internal texture, usefor making gluten-free bread |
EP00993578A EP1246543A1 (en) | 1999-12-28 | 2000-12-28 | Method and device for making a food product with open-cell internal texture, use for making gluten-free bread |
PCT/FR2000/003710 WO2001047379A1 (en) | 1999-12-28 | 2000-12-28 | Method and device for making a food product with open-cell internal texture, use for making gluten-free bread |
BR0016949-8A BR0016949A (en) | 1999-12-28 | 2000-12-28 | Method for making a food product with internal open cell structure, device for making a food product with internal open cell structure, food product with internal open cell structure and application of food product with internal open cell structure |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
FR9916582A FR2802774B1 (en) | 1999-12-28 | 1999-12-28 | PROCESS FOR MANUFACTURING FOOD PRODUCT WITH INTERNAL TEXTURED TEXTURE, DEVICE IMPLEMENTING THE METHOD AND APPLICATION TO GLUTEN-FREE BREAD |
Publications (2)
Publication Number | Publication Date |
---|---|
FR2802774A1 FR2802774A1 (en) | 2001-06-29 |
FR2802774B1 true FR2802774B1 (en) | 2002-12-27 |
Family
ID=9553916
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
FR9916582A Expired - Fee Related FR2802774B1 (en) | 1999-12-28 | 1999-12-28 | PROCESS FOR MANUFACTURING FOOD PRODUCT WITH INTERNAL TEXTURED TEXTURE, DEVICE IMPLEMENTING THE METHOD AND APPLICATION TO GLUTEN-FREE BREAD |
Country Status (6)
Country | Link |
---|---|
US (1) | US20030091715A1 (en) |
EP (1) | EP1246543A1 (en) |
AU (1) | AU2861001A (en) |
BR (1) | BR0016949A (en) |
FR (1) | FR2802774B1 (en) |
WO (1) | WO2001047379A1 (en) |
Families Citing this family (13)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AU4754399A (en) * | 1999-09-14 | 2001-03-15 | Frank Uhlik | Gluten substitute |
ES2301277B1 (en) * | 2005-04-25 | 2009-06-05 | Universidad De Valladolid | PREPARED FOR THE ELABORATION OF SHAKED MASSES AND PRODUCTS DERIVED FROM THEM FOR CELIAC SICK. |
ITTO20050389A1 (en) * | 2005-06-07 | 2006-12-08 | Soremartec Sa | PROCEDURE TO PRODUCE AERATED FOOD, PRODUCT AND DEVICE OF GRAIN OF SUBSTANCE |
WO2007090939A1 (en) * | 2006-02-09 | 2007-08-16 | L'Air Liquide Société Anonyme à Directoire et Conseil de Surveillance pour l'Etude et l'Exploitation des Procédés Georges Claude | Use of nitrous oxide (n2o) or of a mixture of gases comprising nitrous oxide as agent for sweetening agrofoods products |
SE0802646L (en) * | 2006-05-29 | 2008-12-22 | Jytte Malby | Dry mixes to make dough for bread and a method that makes a dry mix and bread |
WO2007137578A1 (en) * | 2006-05-29 | 2007-12-06 | Jytte Malby | Dry mixtures for the purpose of making of dough for a gluten-free bread and a method of making a gluten-free dry mixture and gluten-free bread |
ES2328210B1 (en) * | 2008-01-23 | 2010-09-23 | Marcelino Tejedor Gonzalez | PROCEDURE FOR THE MANUFACTURE OF GASIFIED MASS INTENDED FOR THE PREPARATION OF BREAD AND BOLLERIA, AND GASIFIED MASS OBTAINED WITH SUCH PROCEDURE. |
DE102010017171A1 (en) * | 2010-05-31 | 2011-12-01 | Ernst Böcker Gmbh & Co. Kg | Rye flour imitation |
WO2016032452A1 (en) | 2014-08-27 | 2016-03-03 | General Mills, Inc. | Glutamic acid containing gluten-free dough |
FR3031276B1 (en) * | 2015-01-06 | 2020-12-25 | Desjardins Lavisse Isabelle | GENOISE TYPE FOOD AND / OR FOOD PRODUCT AND ITS PROCESS FOR OBTAINING FOODSTUFFS. |
JP2017216901A (en) * | 2016-06-03 | 2017-12-14 | 株式会社ダイゾー | Aerosol product for food and method for producing baked food |
RU2728389C1 (en) * | 2019-12-23 | 2020-07-29 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Кубанский государственный технологический университет" (ФГБОУ ВО "КубГТУ") | Gluten-free unleavened dough production method |
IT202100023378A1 (en) | 2021-09-09 | 2023-03-09 | Materias S R L | PROCESS FOR PRODUCING EXPANDED BAKERY FOOD PRODUCTS |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
FR1231352A (en) * | 1958-07-24 | 1960-09-28 | Improvements in the production of an unfermented leavened dough from floury products | |
CA1098367A (en) * | 1978-12-22 | 1981-03-31 | David V. Dyson | Production of particulated stale bread |
US5229157A (en) * | 1988-11-28 | 1993-07-20 | Thomas J. Lipton Co., Division Of Conopco Inc. | Method of preparing a food product |
AT398370B (en) * | 1991-10-18 | 1994-11-25 | Koessl Leopold | METHOD FOR PREPARING EGG SNOW AND DEVICE FOR IMPLEMENTING THE METHOD |
FR2765076B1 (en) * | 1997-06-25 | 1999-08-06 | Soreda | GLUTEN FREE BREAD AND PROCESS FOR ITS MANUFACTURE |
-
1999
- 1999-12-28 FR FR9916582A patent/FR2802774B1/en not_active Expired - Fee Related
-
2000
- 2000-12-28 AU AU28610/01A patent/AU2861001A/en not_active Abandoned
- 2000-12-28 US US10/169,189 patent/US20030091715A1/en not_active Abandoned
- 2000-12-28 BR BR0016949-8A patent/BR0016949A/en not_active Application Discontinuation
- 2000-12-28 EP EP00993578A patent/EP1246543A1/en not_active Withdrawn
- 2000-12-28 WO PCT/FR2000/003710 patent/WO2001047379A1/en not_active Application Discontinuation
Also Published As
Publication number | Publication date |
---|---|
WO2001047379A1 (en) | 2001-07-05 |
US20030091715A1 (en) | 2003-05-15 |
EP1246543A1 (en) | 2002-10-09 |
FR2802774A1 (en) | 2001-06-29 |
AU2861001A (en) | 2001-07-09 |
BR0016949A (en) | 2002-09-10 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
ST | Notification of lapse |